1In a sauce pan bring sugar, water, vinegar, pineapple juice, pepper flakes, orange juice and zest to a simmer until the sugar dissolves.
2In a 3 cup sterilized mason canning jar add eggs, pine apple and jalapenos. Pour hot broth in jar after sugar dissolves cover with lid. Let jar cool down about 10-15 minutes on counter and put in fridge. Let them sit in fridge for a week or if you can't wait 24 hours at least.
3They are great on sandwiches or salads or by themselves. You can also add ginger to the mixture to mix it up.